Managing foodservice training. I. A model for curriculum development
1979
Gines, Deon J. | Schweitzer, John R.
A system for developing a training program for employees in an institutional setting is presented. A rationale for training, methods of deciding and planning what and whom to train, suitable instructional tools, and the dietitian's role in incorporating training into the larger management context are discussed. The following steps in a suggested model for curriculum development are explained: 1) assess needs; 2) determine objectives; 3) design training methods; 4) develop the program design; 5) implement the program; and 6) evaluate the program.
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书目信息
Journal of the American Dietetic Association
卷
75
期
3
页码
274
- 275
ISSN
0002-8223
出版者
Multidisciplinary Digital Publishing Institute
其它主题
Food service management; Inservice training; Curriculum planning; Career mobility; Food service directors; Job training; Food service occupations; Curriculum development; Organization and administration; Hospital food service; Food services; Curriculum evaluation; Food service training; Administrative personnel; Personnel; Education programs; Health facilities
语言
英语
类型
Text; Journal Article
2024-02-27
MODS
